Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
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n the America not ruled by the imperative to buy and sell cheap ground meat, however, something has been happening to my beloved hamburger, something about which I have mixed emotions.
Oxana Iatcenkohar citeretfor 6 måneder siden
Had I not taken a dead-end dishwashing job while on summer vacation, I would not have become a cook. Had I not become a cook, I would never and could never have become a chef. Had I not become a chef, I never would have been able to fuck up so spectacularly. Had I not known what it was like to fuck up—really fuck up—and spend years cooking brunches in bullshit no-star joints around town, that obnoxious but wildly successful memoir I wrote wouldn’t have been half as interesting. Because—just
Oxana Iatcenkohar citeretfor 6 måneder siden
So it’s never just business. It’s always, always, personal.
Валентина Михееваhar citeretfor 6 år siden
Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound